DirectionsPreheat oven to 325 degrees F (165 degrees
C). Line 24 muffin cups with paper liners. In the top of a double
boiler, combine chocolate and butter. Heat, stirring occasionally, until
mixture is melted and smooth. Remove from heat and allow to cool to
lukewarm.

Sift flour and sugar together into a large bowl. With
mixer on low speed, beat in eggs one at a time. Stir ¡n chocolate
mixture, vanilla and pecans. Fill muffin cups 2/3 full.

Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.

In
a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8
teaspoon salt until light and fluffy. Stir in the chocolate chips and
set aside.

In a large bowl, mix together the flour, 1 cup sugar,
cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and
add the water, oil, vinegar and vanilla. Stir together until well
blended. Fill muffin tins 1/3 full with the batter and top with a dollop
of the cream cheese mixture.

DirectionsHeat oven to 350 degrees F. Prepare cake
batter as directed on package for the light or low-fat version; set
aside. Mix cream cheese, egg and sugar until well blended.

Remove
3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2
tablespoons cake batter into each of 24 paper-lined medium muffin cups.
Top each with 1 tablespoon each of the cream cheese mixture and the
remaining cherry pie filling. Cover evenly with remaining cake batter.

Bake
20 to 25 minutes or until toothpick inserted in centres comes out
clean. Cool 5 minutes; remove from pan to wire racks. Cool completely.
Top with whipped topping and reserved cherry pie filling just before
serving.

In a large bowl, cream
together the margarine, brown sugar and white sugar until light and
fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat
in the flour mixture alternately with the milk, mixing just until
incorporated. Fill each muffin cup 1/3 full, and place a chocolate egg
¡n the center of each. Top with remaining batter until cups are 2/3
full.

Fill each muffin cup 1/3 full, and place a chocolate egg in
the center of each. Top with remaining batter until cups are 2/3 full.

Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

Sift
the self-rising flour and salt together in a bowl. In another bowl,
beat the unsalted buffer and sugar with an electric mixer until light
and fluffy. Beat in the eggs one at a time, beating each egg until
incorporated before adding the next. Mix in the vanilla extract and
lemon zest.

Gently beat the flour mixture into the buffer
mixture, one third at a time, alternating with half the milk and half
the lemon juice after each of the first 2 additions of flour. Beat until
just combined; do not over mix.

Fill the prepared cupcake liners
with batter 3/4 full, and bake in the preheated oven until a toothpick
inserted in the center comes out clean, about 17 minutes. Let the
cupcakes cool in the pans for about 10 minutes before removing them to
finish cooling on a rack.

To make the icing, beat the cream in a
chilled bowl with an electric mixer set on Low until the cream begins to
thicken. Add the confectioners sugar and lemon juice, a little at a
time, beating after each addition, until fully incorporated. Increase
the mixer speed to High, and beat until the icing forms soft peaks,
about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Directions
Bake cupcakes according to the directions on the package. Allow them to cool completely.

Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops.

Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.

Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs.